b'Truffled ConfitSErvES 4 to 6Of Peppers 2 tablespoons davinci Extra virgin olive oil1 shallot, finely diced cook the extra virgin olive oil over high heat until it sizzles, then1 small red bell pepper, lower the heat to medium-low. add the shallot, stir well, and cook forfinely diced2 minutes, then add the peppers and mix together. increase the heat1 small yellow bell pepper, to medium-high and cook, stirring well, for 2 more minutes.finely diced add the garlic and the red pepper flakes, and stir well for 1 minute.2 garlic cloves, finely chopped Then add the brandy and cook 1 more minute. teaspoon red pepper flakes reduce the heat to medium-low, add the butter, and stir well until2 tablespoons brandycompletely melted. add salt and pepper to taste. add the truffle oil,2 tablespoons softened butter stirring well before serving.Salt and pepper to tasteset aside and keep warm until ready to use.teaspoon truffle oil 115'